1 lb Prepared Squash Or Pumpkin
1 lb Brown Sugar
5 oz Milk
2 oz Butter
2 oz Slivered blanched Almonds
8 Bruised Cardamom Seeds
1/2 ts Nutmeg
Peel, remove seeds, scrape seed cavity, and grate the squash.
Weigh out 1 lb. Dry it out in a heavy pan.
Add sugar to the squash. Stir and cook until stiff, then moisten with
milk and butter: cook until it leaves the pan. Add almonds, cardamom
seeds, and nutmeg.
Turn out into buttered ovenproof dish, smooth with spatula, heat in
moderate oven for 10 minutes and serve.
